Fettuccine with Mushrooms in Truffle Oil and White Wine Sauce

The Crimini mushrooms with its distinct strong earthy yet slightly acidic quality, a bit of bite from the chilis then the freshness of the parsley and the pungency of the Parmigiano Reggiano, and the best for last the white truffle oil.

1 small cipollina (mini yellow onion), chopped fine
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 tablespoons white truffle oil
2 tablespoons fresh Italian parsley, chopped
pinch of chili flakes
2 cups crimini mushrooms, sliced
1/8 cup white wine
350 grams good fettuccine pasta
Salt and pepper to taste
1/4 cup freshly grated parmigiano reggiano

View the full recipe at Sugar Love Spices →